Subjective food intake ability in relation to maximal bite force among Korean adults

Abstract

This study examined the relationship between the subjective food intake of 30 food types and their objective bite force to identify the key food items within the 30 food types to achieve a greater depth of masticatory function in Korean adults. A sample of 308 (112 males and 196 females) adults over the age of 20 (average age, 48.6) was selected among patients who visited four dental hospitals in Seoul, Korea. The subjective masticatory ability was evaluated through an interview with food intake ability questionnaires consisting of 30 food types ranging from hard to soft using a five-step Likert scale. The objective maximal bite force was measured using pressure-sensitive films. The relationship between the food intake ability and bite force was analysed and stratified according to age, gender, number of post-canine teeth lost and several clinical oral health indicators. The key foods were selected using correlation and factor analysis. The subjective food intake ability between the 30 foods and key foods were tested by cluster and one-way anova analysis. The Pearson's correlation coefficient between food intake ability and bite force was 0.45 (P < 0.01). The five key food items selected were dried cuttlefish, raw carrot, dried peanut, cubed white radish kimchi and caramel. The correlation coefficient between the food intake ability and bite force of these items was 0.51 (P < 0.01). These results suggest that the subjective food intake ability using the 30 and five key foods can be used to evaluate the masticatory function in Korean adults.

Survival analysis of brackets and tubes:A twelve-month assessment

“…Pandis and Eliades 31 interpreted the differences in failure rates and contradictory evidence from studies testing identical materials in different populations to mean that culturally influenced dietary habits also affect the failure rate of brackets in vivo. Many popular Korean foods are relatively hard foods 32 (white radish kimchi, parched anchovies, dried filefish, etc). Differences in patient compliance with instructions regarding avoidance of such hard foods may also account for this difference in failure rate.…”

The Influence of Botulinum Toxin Type A Masticatory Efficiency

“…Correlation test between the VAS, FIA and MAI was not conducted in this study, but other studies on masticatory function have shown the moderate correlation of VAS and MAI, FIA and MAI. 15,35) Compare the M-T group with the M group, the VAS, FIA and MAI decreased much more in M-T group. The difference between two groups was evident at 4 weeks, and it was statistically significant in the VAS and FIA, but not in the MAI.…”

“…33) Based on the Sugihara et al, Kim et al developed new FIA questionnaire composed of 30 types of Korean foods and applied it on Korean adults. 15,16) But, there's no study on relation to the botulinum toxin injection.…”

“…Thirty food items were selected from earlier study, and categorized into three groups according to the principle component factor analysis (varimax rotation) which is done earlier study. 15) As a result, thirty foods divided into three groups according to similar properties; hard and tough food group (15 Items, Dried filefish, Raw carrot, Dried cuttlefish, Dried peanut, Pickled radish, Glutinous rice cake, French baguette, Hard persimmon, Caramel, Hard rice cracker, Steamed short ribs, Hard boiled The FIA questionnaire consisted of five-point Likert scales: 'cannot chew at all (1 point)', 'difficult to chew (2 points)', 'cannot say either way (3 points)', 'can chew some (4 points)' and 'can chew well (5 point)', 'never eaten (missing)' (Table 1).…”

“…Therefore, this study aimed to evaluate the change of masticatory efficiency after BTX-A injection by the VAS, FIA adopted from earlier study 15) and the MAI which is developed by Sato et al Furthermore, we evaluated the differences of masticatory efficiency between masster muscle injection group and masseter and temporalis muscle injection group.…”